Béarnaise Vinaigrette

A light, fresh take on the French classic, this versatile sauce delivers the tarragon-rich spark of the original without the dairy.

Ingredients

3/4 cup white wine vinegar

1/4 cup chopped fresh tarragon

1/4 cup fresh lemon juice

3 shallots, minced

2 garlic cloves, minced

1 tablespoon Dijon mustard

2 teaspoons sugar

1 1/2 teaspoons salt

1 teaspoon freshly ground black pepper

1/2 cup canola oil

1/2 cup olive oil

How to Make It

Whisk together vinegar, tarragon, lemon juice, shallots, garlic, Dijon mustard, sugar, salt, and pepper in a bowl until blended. Add canola oil and olive oil, 1 at a time in a slow, steady stream, whisking constantly until mixture is smooth.